Chicken and Dumplings
By á-2304
Ingredients
- Broth:
- 1 Tbsp. whole black peppercorns
- 12 cups cold water
- 4 chicken leg quarters
- 3 celery stalks, sliced
- 2 medium carrots, sliced
- 2 bay leaves
- 1 large onion, cut into 8 wedges
- Dumplings:
- 1 cup flour
- 1 tsp Baking powder
- ¼ tsp salt
- ¼ cup chilled butter, small pieces
- 3 Tbsp. buttermilk
- Cooking spray
- 1 ½ cups chopped onion
- 1 cup sliced celery
- ¾ cups sliced carrot
- ¾ tsp salt
- 1 Tbsp. flour
- 2 Tbsp. fresh chives
Details
Preparation
Step 1
Combine broth ingredients in stockpot & bring to boil. Reduce heat to medium and simmer 2 hours. Remove chicken from broth cool. Remove meat from bones. Shred meat. Strain broth. Place broth in saucepan, bring to boil. Cook 10 minutes.
Combine ¾ cup flour, baking powder, & salt; stir w/whisk. Cut in butter w/pastry blender until it looks like coarse meal. Add buttermilk. Turn out dough and add rest of flour as needed. Divide dough into 24 equal portions.
Heat a large Dutch oven over medium-heat heat. Coat pan with cooking spray. Add onion, celery, carrot and sauté 4 minutes. Add broth and salt, bring to boil. Simmer 20 minutes. Drop dumplings into pan cover and cook 10 minutes. Remove ¼ liquid and stir in 1 Tbsp. flour. Return chicken to pan. Add flour mixture to pan, bring to boil. Cook 1 minutes or until thickened. Remove from heat and add chives.
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